Sweet and Spicy Glazed Chicken

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SERVES 4

WHY THIS RECIPE WORKS Adding a glossy, flavor-packed glaze is a sure-fire way to liven up weeknight chicken breasts, but ensuring that the glaze clings to the meat is a challenge—and most glazes are often too sweet. But before we could tackle the flavor of our dish, we focused on the chicken. Browning the chicken first not only added flavor, but it also gave the glaze a rough surface to adhere to. To save time, we browned just one side before adding the sauce and letting the chicken cook through. Moving on to the glaze, we liked fresh-squeezed orange juice for a bold, bright backdrop. To cut the sweetness, we turned to an ingredient that contributed savory depth, heat, and thickening power: hot pepper jelly. A bit of fresh ginger added more spice, and minced cilantro offered a fresh finish and pop of color. See the Test Kitchen Tip that follows the recipe.

1	tablespoon vegetable oil
4	(6- to 8-ounce) boneless, skinless chicken breasts
2	oranges
	Fresh ginger
½	cup hot pepper jelly
	Fresh cilantro

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Trim chicken, pat dry with paper towels, and season with salt and pepper. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes.

2. Squeeze oranges for 1 cup juice, grate 1 tablespoon ginger, and whisk together with jelly. Flip chicken over, add orange juice mixture, and reduce heat to medium. Simmer chicken gently until it registers 160 degrees and sauce thickens slightly, 12 to 15 minutes. Transfer chicken to platter and cover to keep warm.

3. Increase heat to medium-high and simmer sauce until reduced to ½ cup, about 4 minutes. Mince 1 tablespoon cilantro and stir into sauce. Season with salt and pepper to taste and pour over chicken. Serve.